I was wondering has anyone tried this technique. I am having a difficult time smoothing my icing or getting a flat top. It's ok sometimes when covering with fondant. But Im not sure if it's my icing recipe or I just need to try something else.
Thanks in advance for advice
I didn't have luck with it either. So I'm looking forward to any replies.
I haven't tried it but I just don't get how it would work. It seems that it would smush out the bottom. I recommend Perfecting the Art of Buttercream by SugarShack...her technique for smooth level cakes really works well...especially if you take the time to follow it...sometimes I take my time (Cars cake) and sometimes I don't (red and white cake). You can really see the difference in how straight the sides and the edges are in the two pics.
I just use the Wilton recipe. Im currently looking for another recipe
I haven't had any luck with it either.